[RECIPE IN SHOW NOTES] 

One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix. 

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RECIPE

CRASH HOT POTATOES (SERVES 4 as a side) 

Cook your potatoes (12 to 16 small potatoes, unpeeled)  in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain. 

When ready to cook,  place the potatoes on a baking tray lined with baking paper. 

Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs. 

Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot. 

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